Basil

SETTING

Hip, stylish designing makes this small, modern restaurant the place to unwind amid a colour scheme of white, black and golden. One wall displays Thai lacquerware. Dining tables include hammered-chrome tabletops. Big plants and a wood floor lend simplicity to the ambience.

FOOD

Delicious and the very best in creative, brilliant preparation. Som tam ruam goong yang is a wonderful salad with lots of nuts and grilled prawns, plus green papaya, banana blossoms, coconut palm hearts and green apples. Yum pak sod is a refreshing bowl of cashews, chilli, wing beans, banana blossoms, acadia shoots, aubergine and pomelo in a piquant mix amid pieces of fried prawns. Poh pia sod anamai is very good and brings fresh spring rolls packing tofu, mushrooms, sprouts and pumpkin next to a small, shredded omelette. Chicken curry is truly fantastic with slices of boneless meat bestowing a nice flavour thanks to a southern-style recipe and a mild, curry sauce. Sliced snow fish curry is equally magnificent and served with cucumber pickles. For dessert, go for kanom ruam which is a plate of mixed sweets for two and includes mango slices, cubes of coconut and pumpkin, plus a wedge of durian cake.

WINES

More than 50 bottles on two wine lists should please everyone with offers mostly from France but also other countries and Thailand.

SERVICE

Impeccable, extremely professional staff includes a trio of women bearing bowls of three different rice: white, brown and green.

PRICE

Two can enjoy for about 2,500 baht.

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